chicken alfredo with zoodles

chicken alfredo with zoodles Pat dry, spice, creamy, juicy, garnish

Chicken Alfredo with Zoodles presents a delightful fusion of flavors and textures, bringing together succulent chicken breast slices atop a bed of vibrant zucchini noodles. This innovative twist on the classic dish offers a healthier alternative without compromising on taste. With a creamy alfredo sauce boasting hints of garlic and chili flakes, each bite is a symphony of savory goodness. Quick to prepare and bursting with freshness, this recipe is perfect for those craving a satisfying meal that’s both wholesome and delicious.

chicken alfredo with zoodles

Course: MainCuisine: Italian


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Chicken Alfredo with Zoodles offers a healthier take on a classic favorite. Tender chicken slices rest atop freshly spiralized zucchini noodles, bathed in a creamy sauce with a touch of garlic and chili flakes. Enjoy this low-carb, gluten-free delight for a satisfying meal that’s both wholesome and delicious


  • 4 small zucchini, spiralized into zoodles

  • 4 small chicken breast fillets

  • 2 tablespoons avocado oil or olive oil, divided

  • 2 cloves garlic, minced

  • 1 teaspoon chili flakes, or to taste

  • Sea salt and fresh ground black pepper, to taste

  • 1.5 ounces organic cream cheese, at room temperature (or 1.5 ounces of coconut cream for a non-dairy option)


  • Place the zucchini noodles on paper towels and sprinkle with a small amount of sea salt. This helps to draw out excess moisture.
  • Heat 1 tablespoon of oil in a large sauté pan over medium heat.
  • Season the chicken breasts with sea salt and pepper, then add them to the pan. Cook for about 4-5 minutes on each side, or until they are just cooked through and no longer pink in the center. Once cooked, set them aside on a plate to rest for a few minutes before slicing.
  • Gently pat dry the zucchini noodles with paper towels to remove any excess moisture.
  • Add the remaining oil to the pan and cook the minced garlic for about 1 minute, or until fragrant.
  • Add the zucchini noodles to the pan and sauté for about 2 minutes, just until they are slightly softened.
  • Add the cream cheese and chili flakes to the pan with the zucchini noodles. Stir gently to combine and allow the cream cheese to melt and coat the noodles evenly.
  • Season the dish with additional sea salt and pepper to taste.
  • Divide the zucchini noodles evenly among 4 plates, then top each plate with slices of the cooked chicken breast.
  • Serve immediately and enjoy your chicken alfredo with zoodles!


  • dry zucchini noodles to avoid sogginess. Adjust chili flakes to taste. Add broth or almond milk for creamier sauce. Cook chicken breasts just until done for optimal juiciness. Explore alternative proteins like shrimp or tofu. Garnish with fresh herbs for extra flavor

Essential Equipment for Making Chicken Alfredo with Zoodles :

  • Spiralizer for creating zucchini noodles
  • Large sauté pan for cooking the chicken and sautéing the zucchini noodles
  • Paper towels for patting dry the zucchini noodles
  • Kitchen knife for mincing garlic and slicing chicken breasts
  • Cutting board for prepping ingredients
  • Spatula or tongs for flipping chicken and stirring noodles
  • Measuring spoons for precise seasoning
  • Serving plates for plating the dish
  • Optional: Garlic press for mincing garlic cloves more finely

Frequently Asked Questions :

Q: Can I substitute the zucchini noodles with regular pasta?

A: While you can substitute zoodles with pasta, using zucchini noodles provides a healthier, lower-carb option packed with nutrients and fiber.

Q: Do I need to peel the zucchini before spiralizing?

A: It’s not necessary to peel the zucchini before spiralizing. Leaving the skin on adds color, texture, and additional nutrients to the dish.

Q: Can I use pre-cooked chicken for this recipe?

A: Yes, you can use pre-cooked chicken for convenience. Simply heat it through in the pan with the garlic before adding the zucchini noodles and sauce.

Q: Can I make this recipe dairy-free?

A: Yes, you can make this recipe dairy-free by substituting the organic cream cheese with coconut cream or another dairy-free alternative. Adjust seasoning to taste accordingly.

Q: How can I prevent the zucchini noodles from becoming soggy?

A: To prevent the zoodles from becoming soggy, pat them dry with paper towels before cooking and avoid overcooking them in the pan. Cooking them briefly helps maintain their crisp texture.

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